Spring Fling Veggies

                                   Spring is a wonderland for foodies who love to cook vegetables 

We’re less than a month into Spring and already farmers’ markets in southern Cali are brimming with a glorious cornucopia featuring every color of the rainbow:  carrots in yellows, reds & oranges;  verdant lettuces in boundless shades of green; cucumbers ranging from white and yellow to almost ebony;  pencil thin green asparagus at one stand juxtaposed with colossal versions in brilliant purple or white at the next vendor;  and a cacophony of fresh herbs ranging the entire green spectrum…dill, tarragon, mint, parsley, chives, lemongrass and cilantro.

To honor this splendid bounty of produce, this blog includes my homage in the form of cherished Spring recipes.  Two come from France, one from Italy, and yet another from the good old USA.

                                 Spring mint is available in every shape, size. color & smell

Fresh Peas with Lettuce & Mint:

I particularly like this version of this French classic as the peas are actually cooked in a small amount of cream.  This results in a more flavor-chocked dish:

http://www.kitchenriffs.com/2018/05/french-style-braised-lettuce-and-peas.html

 

Roasted Radishes:

In this recipe French-inspired recipe, I suggest you utilize a variety of different colored radishes (making sure, however, they are all roughly the same size.)  Also I recommend replacing the onion powder with fresh spring pearl onions, and the garlic powder with Spring’s lusciously gentle garlic.

https://www.wickedspatula.com/crispy-roasted-radishes/

 

                                     The eternal city's signature dish is an eternal delight

Spinach alla Romana:

This traditional dish from Rome is essentially a simple stir fry, but the raisins and pine nuts catapult it into something far from simple.   I recommend two changes:  use only olive oil, and then a gentle spritz of a good balsamic at the end of cooking.

https://memoriediangelina.com/2013/06/09/spinaci-alla-romana-roman-style-spinach/

 

Grilled Carrots with Mint and Avocado:

We use a combination of different colored carrots in this recipe from Bon Appetit.   The dish is absolutely divine and pairs beautifully with poultry, seafood or pork.

https://www.bonappetit.com/recipe/grilled-carrots-with-avocado-and-mint

Happy Spring Fling!

Spring Forward Wines

Morels can change a benign dish into sublime!

Spring has sprung and with the changing of the season comes not only a bounty of fresh food products in our Farmer’s Markets but a movement away from the heavier wines of winter.  Let’s, however, get one thing out of the way:  no wines seem to pair well with one of Spring’s most famous vegetables, asparagus.  

After a long rainy winter, there’s nothing more welcoming than a profusion of wild mushrooms.  At the top of my list are morels, a earthy flavor bomb.  One of my favorite ways to prepare them is the classical French style: a sautee with shallots, butter and garlic.  I serve them along-side a grilled meat such as spring lamb or chicken.   An earthy Pinot Noir is a perfect pairing for both proteins, as well as the morels.   Try for an aged Pinot versus a younger one…older Pinots have more earthy profiles while the younger ones boast more fruit flavors.

Spring also means an abundance of tender lettuces and also watercress.  One of my favorites for this time of year is Julia Child’s recipe for watercress Vichyssoise. The color is definitely in the spring palette and depending upon Spring’s tricky weather, the soup can be served cold or warm.   The best wine?   Watercress is delicate so I suggest using a matching profile wine.  Regardless of what temperature the soup is served, I would head for a Gruner Veltliner or an unoaked, steely Chardonnay.

Fresh green peas and tender green beans are also some of Spring’s edible gems.  Either of these would work beautifully in a pasta dish with a light cream sauce.  A lighter red wine (such as a Pinot Noir) which cuts through the fat of the cream but does not overwhelm, would pair well, but also a Sauv Blanc or an oaked Chardonnay (which also cuts the fat) would also work with the cream.  

Strawberries and Spring are synonymous.  A cold strawberry soup is a gorgeous way to begin a Spring meal.   The recipe below (from the NY Times) is a delight and pairs with a Gruner or a warm weather Sauv Blanc that has more robust fruit (versus grass) flavors.   https://cooking.nytimes.com/recipes/1012735-strawberry-soup

There’s a theme here.  Wines that match with Spring’s bounty are often Pinots, Gruners, Chars, and Sauv Blancs.  Next week we’ll take an in depth look at Sauv Blanc.